GLUTEN-FREE SESAME-COATED MINI CUCUMBERS
We borrowed this recipe for Sesame-Coated Mini Cucumbers from super chef Andrew McConnell, adapted it a bit and made it gluten-free.
A cute cucumber, dusted with toasted sesame seeds and dipped in its pickling liquid is a fun and tasty bite to have with a drink. Make plenty as they are very moreish.
Caren
SESAME-COATED MINI CUCUMBERS
12-15 mini cucumbers, 4-5cm long
80 ml rice wine vinegar
80 ml gluten-free soy sauce
2 teaspoons caster sugar
40 gm white sesame seeds
10 gm black sesame seeds
12-15 cocktail sticks or toothpicks
Peel 3 thin strips off each cucumber.
Combine the vinegar, soy sauce and sugar in a bowl. Add the cucumbers and marinate for 4-6 hours, but no longer.
Meanwhile combine the sesame seeds and toast them in a dry frying pan until the white sesame seeds turn golden. Cool on a plate then coarsely grind them in a mortar and pestle or spice grinder.
Strain the liquid from the cucumbers into a jar. Pat dry the cucumbers and skewer each onto a toothpick or cocktail stick. Place on a plate and spoon over the sesame seeds, turning the sticks to coat the cucumbers.
Serve with the marinating liquid as a dipping sauce.